That’s the reality for food producers across the world, who see a third of that food wasted.
Food is of course very perishable and there will always be some wastage throughout the supply chain. Just as there’ll always be that old cucumber growing mould at the back of the fridge.
But if we’re to improve food security and supply and extract all the value from it we can, then something needs to change.
Wasted food also creates methane, which doesn’t help with one of the biggest challenges faced by the very farmers who grow that food.
There’s work beginning to quantify the problem here and figure out how to improve our utilisation.
But we can all do our bit as well. Who’s up for leftover stew for dinner?
Bryan Gibson
Honours reward for hort research
Plant molecular geneticist Dr Sue Gardiner recently received two prestigious accolades recognising her outstanding contribution to global horticultural science.
Cows, calves sold at dispersal
After a false start last year, courtesy of covid-19 disrupting the selling season, Rangatira Angus were finally able to host their mixed-age cow and calf dispersal. On March 22, 244 lots achieved full clearance on Coventry Station.
Food waste strategy needed
New Zealand needs to adopt a nationwide food waste reduction strategy as the country looks to recover from the impact of covid 19 and grapple with the effects of climate change.
Programme to prep for next SI quake
The next big Alpine Fault earthquake is inevitable and there is a high chance it will be magnitude 8.
Olam sells stake in Open Country
Singapore's Olam International says it has sold its 15.19% stake in Open Country Dairy Talley Group for approximately $80.9 million through Talley’s takeover offer in February.
Tonight on Sarah’s Country: Change Maker Wednesdays
How is New Zealand’s horticulture technology placed internationally and what are some of the major scientific challenges technology can help solve into the future?
PlantTech research director Ian Yule will explain.
Jars of NZ-made honey with a unique manuka factor (UMF) of 33 have been selling for almost $5000 in the UK. True Honey chief executive Jim McMillan shares why it’s some of the highest-valued Manuka honey ever produced.
NZ farmers are continuing to look for ways to ensure the environmental, economic and social wellbeing of their communities. Taranaki Catchment Communities’s chair Donna Cram will share how they are making a difference.
Consumer habits have changed due to covid-19, with a focus increasingly on buying local, so how can NZ exporters to the US compete against this trend?
Green Purse chief executive Lisa Mabe-Konstantopoulos will explain what US consumers’ perception of NZ is post-covid.
